PAULA DEEN'S PULLED PORK (or Brisket)

4 pound trimmed Pork Roast (I have also used a brisket)

Rub brisket or pork roast with TexJoy Bar-B-Que Seasoning or your favorite Barbeque Rub. Cover with plastic or put in a large Ziploc bag. Place in the refrigerator for at least 2 hours or overnight. I like to refrigerate overnight.

Preheat oven to 325 degrees

Marinade

2 cups apple juice

1 cup apple cider vinegar

2 tablespoons Worcestershire sauce

1/2 tablespoon liquid smoke

1/2 tablespoon garlic powder (I, of course, add more)

Combine liquid ingredients and the garlic powder (I add lots of garlic powder) and pour into a large roaster. Place pork roast or brisket into roaster and tightly cover with heavy aluminum foil or lid. Brush the roast with the marinade every hour. Roast for 4 hours or until fork tender and shreds easily. Four hours in the oven is the minimum amount of time I leave it in the oven.

Remove from oven and let stand until cool enough to handle (if you are going to shred)

OR

Remove from oven and serve!

If you are shredding, use a fork or tongs until the meat is reduced to bite size pieces.